We start with the finest cold-pressed extra-virgin olive oil. Then we add premium vinegar, herbs and spices. Finally, to give each vinaigrette its distinctive fresh flavor, we mix in specialty cheese, sun dried tomatoes or real strawberries. We spare no expense. And the reason is simple. Because the best salads are made with the purest ingredients.

Premium balsamic vinegar yields fragrant notes of red wine, while Dijon, garlic and a touch of sweetness round out a delightfully tangy profile.

Recipes featuring Extra Virgin Olive Oil Vinaigarettes

Extra virgin olive oil is judged to have a superior taste to that of other grades. It comes from cold pressing of the olives, contains no more than 0.8% acidity and may not contain any refined oil.

Virgin olive oil has an acidity less than 2% and is judged to have a good taste.

Pure olive oil, labeled as “pure olive oil” or simply “olive oil,” is usually a blend of refined and virgin or extra virgin oil.

100% olive oil is a blend of virgin oil and refined oil, and is of no more than 1.5% acidity. It commonly lacks a strong flavor.

Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin olive oil. It is fit for consumption but may not be described simply as “olive oil”. Olive-pomace oil is rarely sold at retail; it is often used for certain kinds of cooking in restaurants.